Chef notes
This hummus that's packed with vegetables is an amazing recipe that grows with your baby! You can serve it as a puree to a young baby or use it as a dip for your toddler. Made with carrots, sweet potatoes and chickpeas, this recipe is so good that you will want to eat it as well.
Technique tip: For baby, just serve the dip plain. For a toddler version, you can add in a few more chickpeas along with a pinch of garlic, cumin and a drizzle of olive oil. For an adult snack or lunch, you can smear the veggie-packed hummus onto a tortilla and stuff it with slices of turkey, bell pepper, feta cheese and spinach. Then just roll it all up and enjoy.
Ingredients
- 3 medium carrots, peeled and roughly chopped
- 1 small sweet potato (roughly 1 cup), peeled and roughly chopped (roughly 1 cup)
- 1/4 cup canned chickpeas, drained and rinsed
- 3 medium carrots, peeled and roughly chopped
- 1 small sweet potato, peeled and roughly chopped
- 1 cup canned chickpeas, drained and rinsed
- 1 clove garlic
- 1 teaspoon cumin or mild curry powder
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Preparation
In a medium saucepan, bring 2 inches of water to a boil. In a steamer basket, add in the sweet potato cubes and chopped carrots, place basket over boiling water and cover. Steam for 12 to 15 minutes, or until all ingredients are tender when pricked with a fork.
Remove from heat and let cool slightly. Reserve steamer water.
For the baby puree:
Transfer the cooked carrots, sweet potato and drained chickpeas into a blender or food processor and puree for 2 minutes or until smooth, adding in additional reserved steamer water in 1/4 cup increments if needed to thin out the mixture.
For the toddler dip:
Transfer the cooked carrots, sweet potato, chickpeas, garlic, cumin (or mild curry powder), olive oil and salt into a food processor. Puree for 1 to 2 minutes until smooth, adding in additional water if needed. Use more olive oil, if desired. Serve with your kid's favorite veggies.
